Tags: fried | beef | meat | cancer

Pan-fried Meat Tied to Prostate Cancer

Monday, 20 Aug 2012 03:11 PM


Red meats cooked at high temperatures – especially pan-fried beef – may significantly increase the risk of advanced prostate cancer.
That’s the conclusion of a new study, conducted by the University of Southern California and Cancer Prevention Institute of California, that determined eating red meat more than once a week can increase a man’s odds of developing cancer. The results, published online in the journal Carcinogenesis, also showed cancer risks increased with every additional serving of meat consumed each week.
"We found that men who ate more than 1.5 servings of pan-fried red meat per week increased their risk of advanced prostate cancer by 30 percent," said lead researcher Mariana Stern, associate professor of preventive medicine at the Keck School of Medicine of USC. "In addition, men who ate more than 2.5 servings of red meat cooked at high temperatures were 40 percent more likely to have advanced prostate cancer."
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Stern added that the findings indicated hamburgers – but not steak – were linked to an increased risk of prostate cancer, especially among Hispanic men.
"We speculate that these findings are a result of different levels of carcinogen accumulation found in hamburgers, given that they can attain higher internal and external temperatures faster than steak," Stern said.
Past studies have linked diets high in red meat to prostate cancer, but the new research suggests cooking methods may be a critical factor. Potent chemical carcinogens are formed when meats are cooked at high temperatures, the study found.
To reach their conclusions, researchers examined health information for nearly 2,000 California men – half of whom had prostate cancer – who were surveyed about the amount and type of meat they eat, including poultry and processed red meat. They were also questioned about their cooking practices (pan-frying, oven-broiling and grilling).
In addition to finding pan-fried red meat increased cancer risk, the results showed men with diets high in baked poultry had a lower risk of advanced prostate cancer, while consumption of pan-fried poultry was associated with increased risk. Stern's previous research has also found fish cooked at high temperatures, particularly pan-fried, increased the risk of prostate cancer.
The researchers suspect pan-frying meats causes the formation of the DNA-damaging carcinogens—heterocyclic amines (HCAs). Other carcinogens, such as polycyclic aromatic hydrocarbons (PAHs), are formed during the grilling or smoking of meat.
SPECIAL: This Small Group of Doctors are Quietly Curing Cancer — Read More.
"The observations from this study alone are not enough to make any health recommendations, but given the few modifiable risk factors known for prostate cancer, the understanding of dietary factors and cooking methods are of high public health relevance," said Stern.
The study was funded, in part, by the American Cancer Society, the National Institute of Environmental Health Sciences and the National Cancer Institute.


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Cooked red meat – especially pan-fried beef – may increase the risk of advanced prostate cancer.
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2012-11-20
Monday, 20 Aug 2012 03:11 PM
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